Tofu from Black Soybeans

Name: Tofu from Black Soybeans
Cuisine: Chinese
Ingredients: 400 g black soybeans; water; 1.5 tsp salt; 5 tbsp vinegar; 200 ml hot water

Serves 1

Serves 1

Directions

1Soak the black soybeans overnight, or at least 8 hours, until they are plumped up.
2Rinse the soaked soybeans well.
3Blend the soybeans with water until silky smooth.
4Strain the blended mixture through cheesecloth to remove the solids.
5Bring the soy milk to a boil over high heat, stirring occasionally to prevent burning on the bottom.
6While the soy milk heats, mix the coagulant: 1.5 teaspoons salt, 5 tablespoons vinegar, and 200 ml hot water.
7Once the soy milk starts boiling, turn down the heat and cook for another 5 minutes to ensure it's fully cooked.
8Slowly pour the coagulant into the black soy milk in three parts, stirring gently, and let it rest for 2 to 3 minutes each time.
9When big curds form and the liquid still looks milky, stop stirring, cover the pot, and let it rest for another 2 minutes.
10Separate the curds from the liquid.
11Scoop the curds into a tofu press and smooth the sides.
12Fold up the cheesecloth, press it down, and add something heavy on top if needed.
13Press the tofu for about 3 minutes or longer depending on desired firmness.

cheeseclothtofu press

Do not throw away the liquid after separating the curds; add a splash of vinegar and save it for the next tofu batch.
Smooth the sides of the curds in the tofu press to release more liquid and achieve a smoother tofu block.
The pressing time in the tofu press can be adjusted based on desired firmness.

Serves 1

Serves 1

1Soak the black soybeans overnight, or at least 8 hours, until they are plumped up.
2Rinse the soaked soybeans well.
3Blend the soybeans with water until silky smooth.
4Strain the blended mixture through cheesecloth to remove the solids.
5Bring the soy milk to a boil over high heat, stirring occasionally to prevent burning on the bottom.
6While the soy milk heats, mix the coagulant: 1.5 teaspoons salt, 5 tablespoons vinegar, and 200 ml hot water.
7Once the soy milk starts boiling, turn down the heat and cook for another 5 minutes to ensure it's fully cooked.
8Slowly pour the coagulant into the black soy milk in three parts, stirring gently, and let it rest for 2 to 3 minutes each time.
9When big curds form and the liquid still looks milky, stop stirring, cover the pot, and let it rest for another 2 minutes.
10Separate the curds from the liquid.
11Scoop the curds into a tofu press and smooth the sides.
12Fold up the cheesecloth, press it down, and add something heavy on top if needed.
13Press the tofu for about 3 minutes or longer depending on desired firmness.

cheeseclothtofu press

Do not throw away the liquid after separating the curds; add a splash of vinegar and save it for the next tofu batch.
Smooth the sides of the curds in the tofu press to release more liquid and achieve a smoother tofu block.
The pressing time in the tofu press can be adjusted based on desired firmness.